Last Updated on August 29, 2025 by Casia Valdés
There’s something magical about combining bold Mexican street food flavors with the crunch and creaminess of classic American coleslaw. The result? This Mexican Street Corn Coleslaw—a vibrant, flavor-packed side dish that delivers on texture, tang, and heat. Inspired by the iconic elote sold from roadside carts across Mexico, this slaw takes the charred, creamy, cheesy notes of street corn and brings them into a cool, colorful salad that’s perfect for potlucks, taco nights, or backyard BBQs.
What I love most about this recipe is its versatility. You can throw it together in under 20 minutes, prep it ahead, and serve it alongside anything from grilled meats to veggie tacos. It’s light enough for summer but hearty enough to serve in fall or even during winter holiday spreads. Whether you’re feeding a crowd or keeping leftovers for weekday lunches, this is the kind of slaw that becomes a staple once you’ve tried it.
Table of Contents
Why You’ll Love This Recipe
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Inspired by elote – brings the creamy, spicy, limey flavors of Mexican street corn to a refreshing slaw.
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Incredible texture – creamy dressing + crunchy cabbage + pops of corn and crumbled cheese.
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Make-ahead friendly – it gets better as it sits and the flavors develop.
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Perfect with everything – tacos, grilled meats, fish, sandwiches, or just with chips.
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Customizable heat and tang – adjust the jalapeño or lime to your taste.
Ingredients (Serves 6–8)
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8 cups shredded green cabbage
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2 cups shredded red cabbage
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2 cups canned corn, well-drained (or use fresh grilled corn)
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1 large jalapeño, finely diced (seeded for less heat)
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½ cup sliced green onions
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1 cup mayonnaise
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1 tablespoon fresh lime juice (about ½ lime)
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¼ cup chopped parsley or cilantro (your choice)
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½ teaspoon ground black pepper
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¼ teaspoon salt
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½ teaspoon chili powder
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½ cup cotija cheese or feta, crumbled
Instructions
Step 1: Make the Dressing
In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper. The result should be a thick, smooth, and tangy dressing. Set aside while you prepare the rest of the ingredients so the flavors meld.
Step 2: Shred the Cabbage
Using a box grater, sharp knife, or food processor with a shredding attachment, shred the green and red cabbage into thin, fine strips. Transfer them into a large mixing bowl. The vibrant green and purple colors not only bring visual appeal but offer different textures and flavors—mild sweetness from the red, crisp freshness from the green.
Step 3: Add the Fresh Ingredients
Finely dice the jalapeño and slice the green onions thinly. Add both to the cabbage mix. Roughly chop the parsley or cilantro, depending on your preference. Cilantro adds a classic Mexican note, while parsley keeps things fresh and neutral.
Step 4: Mix in the Corn and Cheese
Make sure your corn is well-drained—this helps avoid watering down the dressing. Add the corn and crumbled cotija (or feta) to the bowl. The cheese adds a salty, creamy bite that mimics the cotija coating found on traditional elote.
Step 5: Dress and Toss
Whisk the dressing one more time and pour it evenly over the slaw mixture. Using tongs or a large spoon, toss everything until the cabbage is fully coated and the dressing is evenly distributed. Don’t rush this step—make sure every bite gets a little bit of everything.
Step 6: Chill
Transfer the coleslaw to an airtight container and refrigerate for at least 2 hours before serving. This rest time allows the cabbage to soften slightly and the flavors to fully develop. Give it a good toss before serving.
Serving Suggestions
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Taco topping: Pile it onto carne asada or grilled chicken tacos for crunch and flavor.
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BBQ companion: Serve alongside ribs, pulled pork, or grilled corn on the cob.
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Lunch bowl base: Add grilled shrimp or black beans for a satisfying salad.
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Sandwich sidekick: Perfect with spicy sandwiches, burgers, or hot dogs.
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Scooped with chips: It’s also fantastic eaten straight with tortilla chips!
Tips and Variations
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Want it smoky? Use grilled or charred corn for deeper flavor.
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Add citrus: Mix in orange zest or more lime juice for a citrusy pop.
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Make it lighter: Use Greek yogurt instead of mayo for a tangier, protein-rich version.
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Spice it up: Add hot sauce to the dressing or use serrano peppers instead of jalapeño.
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Different cheese: If cotija isn’t available, feta is a great stand-in—but queso fresco works beautifully too.
Frequently Asked Questions
Can I make this ahead of time?
Yes! In fact, it’s even better after a few hours in the fridge. It holds well for up to 3 days.
Can I use fresh corn instead of canned?
Absolutely. If you have access to fresh or grilled corn, it adds fantastic texture and charred sweetness.
Is cotija cheese necessary?
Not strictly—feta, queso fresco, or even grated Parmesan can work in a pinch. But cotija offers that signature salty elote finish.
What’s the best way to shred cabbage?
A sharp chef’s knife works great, but a mandolin or food processor makes the job much faster, especially for big batches.
Can I make it dairy-free?
Yes! Simply omit the cheese or use a plant-based alternative. The rest of the slaw is naturally dairy-free.
Is this recipe gluten-free?
It is! Just be sure your mayonnaise and any added ingredients are certified gluten-free if needed.
Final Thoughts
This Mexican Street Corn Coleslaw is a lively twist on two beloved classics—combining the tangy creaminess of coleslaw with the smoky, spicy brightness of elote. It’s colorful, zesty, and just the kind of dish that turns a simple taco night into a full-on fiesta. The blend of textures—from crunchy cabbage to creamy dressing, crisp corn, and crumbly cheese—makes every bite feel vibrant and satisfying.
Whether you’re planning a casual picnic, prepping for Taco Tuesday, or looking for a showstopping potluck contribution, this recipe checks all the boxes. Keep it cool in the fridge until you’re ready to serve, then pile it high or dish it out—it disappears fast, so maybe double the batch.
Mexican Street Corn Coleslaw
Ingredients
Method
- In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper. The result should be a thick, smooth, and tangy dressing. Set aside while you prepare the rest of the ingredients so the flavors meld.
- Using a box grater, sharp knife, or food processor with a shredding attachment, shred the green and red cabbage into thin, fine strips. Transfer them into a large mixing bowl. The vibrant green and purple colors not only bring visual appeal but offer different textures and flavors—mild sweetness from the red, crisp freshness from the green.
- Finely dice the jalapeño and slice the green onions thinly. Add both to the cabbage mix. Roughly chop the parsley or cilantro, depending on your preference. Cilantro adds a classic Mexican note, while parsley keeps things fresh and neutral.
- Make sure your corn is well-drained—this helps avoid watering down the dressing. Add the corn and crumbled cotija (or feta) to the bowl. The cheese adds a salty, creamy bite that mimics the cotija coating found on traditional elote.
- Whisk the dressing one more time and pour it evenly over the slaw mixture. Using tongs or a large spoon, toss everything until the cabbage is fully coated and the dressing is evenly distributed. Don’t rush this step—make sure every bite gets a little bit of everything.
- Transfer the coleslaw to an airtight container and refrigerate for at least 2 hours before serving. This rest time allows the cabbage to soften slightly and the flavors to fully develop. Give it a good toss before serving.
